It is a richer short pastry dough because of the use of eggs. No water is needed because of the extra humidity the eggs bring.

The recipes below start with the basic version (with 1 egg and 1 cup flour) and include a few variations (in red text), depending on what I had in the fridge… and depending on how much richer I wanted it to be. In order to achieve the same consistency with the egg white only version, I have added a little extra sugar. For an even lighter version, I am offering an olive oil substitution, which makes it a tad more crumbly. Generally, we have to replace olive oil equal in quantity to 80% of the amount of butter (e.g. in a recipe calling for 100 grams of butter, we have to use 80 grams of olive oil). Lastly, you may substitute all-white flour with 1/3 part whole wheat and 2/3 all-white flour for a nuttier, healthier version.

In the pictures below, my kids and I are making “biscottini di pasta frolla”, small cookies made with this dough.

The time is December as I am posting this, so we opted for Christmas shapes. But you can really do anything you like with this dough, including a “crostata”.

Pasta-frolla with 1 egg

1/2 stick or 4 Tbsp. (55 grams) butter, softened

1/4 cup (55 grams) sugar

1 large whole egg

1 cup (125 grams) flour

1/4 tsp. baking soda (we use “Pandegliangeli” in Italy)

grated zest of 1 lemon (or 1/2 tsp. vanilla extract)

1/4 tsp. salt

Pasta-frolla with 1 egg white

1/2 stick or 4 Tbsp. (55 grams) butter, softened

2/3 cup (150 grams) sugar

1 large whole egg white

1 cup (125 grams) flour

1/4 tsp. baking soda (we use “Pandegliangeli” in Italy)

grated zest of 1 lemon (or 1/2 tsp. vanilla extract)

1/4 tsp. salt

Pasta-frolla with olive oil

3 Tbsp (40 grams) olive oil

1/4 cup (55 grams) sugar

1 large whole egg

1 1/3 cup (175 grams) flour

1/4 tsp. baking soda (we use “Pandegliangeli” in Italy)

grated zest of 1 lemon (or 1/2 tsp. vanilla extract)

1/4 tsp. salt

Directions:

Place sugar and butter (or olive oil) in a mixer, then mix with the paddle attachment.

Work until smooth, then add egg (or egg white) and mix again for 1 minute. Add lemon zest (or vanilla) and salt.

Add the flour mixed with baking soda, and mix until it comes together. Form into a smooth ball.

Let it cool in fridge, wrapped in plastic, for about 30 minutes before rolling. You can also leave the dough in the fridge for 3-4 days.

Let me also mention that “pasta frolla” can also be made savory, for savory pies (such as “pizza rustica”, a sort of covered quiche) by removing the sugar and using a yolk instead of the whole egg.

I have also provided a version with olive oil. You can also add 1-2 Tbsp. fresh grated Parmesan cheese in the savory version, if you feel like it.

Savory Pasta-frolla

1/2 stick or 4 Tbsp. (55 grams) butter, softened

1 large egg yolk

1 cup (125 grams) flour

1/4 tsp. baking soda (we use “Pandegliangeli” in Italy)

1/2 tsp. salt

Savory Pasta-frolla with olive oil

3 Tbsp (40 grams) olive oil

1 large egg yolk

1 1/4 cup (150 grams) flour

1/4 tsp. baking soda (we use “Pandegliangeli” in Italy)

1/2 tsp. salt

For those as geeky as me, here is a table with all the variations above:

What I love about pasta frolla cookies is that they are rich and buttery, but not as sweet as traditional Christmas sugar cookies. When my kids were little they used to like to sandwich the cookies with Nutella. Buone feste! domenicacooks recently posted..Dicembre Dolce: Lina’s Ciambelline